INDGREDIENTS: (VEGETARIAN RECIPE)
10 lbs of ripe tomatos
3 cans of contadina tomato paste
4 medium to large onions peeled and thin sliced
1 bulb of garlic cloves peeled and crushed
6 tab of dried basil
4 tsp of salt
4 tsp of ground pepper
2/3 cup of virgin olive oil
(optional: 2 cups of italian red wine)
DIRECTIOINS:
1. tomatos do not have to be peeled but you can if you wish; cut each
into 4 pieces
2. using a large fry pan or if necessary a large soup pot, pour the virgin olive
oil and turn heat on moderate flame
3. fry onions in pan until nicely brown, then add the smashed garlic and fry
an additional 5 or so minutes making sure you don't burn garlic
4. add the basil, salt and pepper and stir about 10 minutes
5. add 3 cans of tomato paste and keep stiring about 10 minutes;
(at this time you can add the wine and stir in
6. if your pan or pot is not large enough split s ingredients into 2 or 3
pans and then split the tomatos also into the pans and cook at moderate
heat for about 1hr, stiring constantly so as not to burn
7. transfer all into a large soup pot,using a defuser between the pot and the
burner, and continue cooking an additional hour until sauce is thick
8. use a pedistal hand blender (I call it a motor boat blender)
blend sauce until it is smooth
9. using quart and pint jars, fill jars until just below rim and water bath all the
sauce. (you should have about 8 to 10 qts in total; (these will keep for at
least a year)
10 lbs of ripe tomatos
3 cans of contadina tomato paste
4 medium to large onions peeled and thin sliced
1 bulb of garlic cloves peeled and crushed
6 tab of dried basil
4 tsp of salt
4 tsp of ground pepper
2/3 cup of virgin olive oil
(optional: 2 cups of italian red wine)
DIRECTIOINS:
1. tomatos do not have to be peeled but you can if you wish; cut each
into 4 pieces
2. using a large fry pan or if necessary a large soup pot, pour the virgin olive
oil and turn heat on moderate flame
3. fry onions in pan until nicely brown, then add the smashed garlic and fry
an additional 5 or so minutes making sure you don't burn garlic
4. add the basil, salt and pepper and stir about 10 minutes
5. add 3 cans of tomato paste and keep stiring about 10 minutes;
(at this time you can add the wine and stir in
6. if your pan or pot is not large enough split s ingredients into 2 or 3
pans and then split the tomatos also into the pans and cook at moderate
heat for about 1hr, stiring constantly so as not to burn
7. transfer all into a large soup pot,using a defuser between the pot and the
burner, and continue cooking an additional hour until sauce is thick
8. use a pedistal hand blender (I call it a motor boat blender)
blend sauce until it is smooth
9. using quart and pint jars, fill jars until just below rim and water bath all the
sauce. (you should have about 8 to 10 qts in total; (these will keep for at
least a year)
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